Green Salad With Preserved Dusk Gizzards

Course:

Appetizer

Practical information

Prep time

30 min
Cooking

3 h
Difficulty

Pause

2 h
Ready in

5 h 30
Price

Recipe
Comments (0)

Gésiers confits — preserved gizzards — are usually prepared in large quantity. They last a long time in a cool place as long as they’re packed in the cooking fat. This method of cooking gizzards has traditionally been used to cook and preserve many different cuts of meat.

Recipe's Ingredients

2 teaspoons very finely minced green onion, green parts only
6 servings salad greens
8 sprigs fresh thyme
1 resh bay leaf
1 small onion
fine salt and freshly ground black pepper
1 teaspoon allspice berries

½ tablespoons dijon-style mustard
1^½ tablespoons red wine vinegar
6 tablespoons olive oil
700 g duck gizzards, split, trimmed, and cleaned
40 g coarse salt
450 g freshly rendered lard

Recipe preparation steps
1

For ç"gésiers": Combine the gizzards with the salt, half the thyme, and the bay leaf in a bowl. Refrigerate for 2 hours.
2

Rinse the gizzards until all the salt is removed. Dry well. Reserve the bay leaf. Discard the thyme.
3

Place the gizzards in a sauce pan along with the reserved bay leaf, lard, onion, and allspice berries over low heat. Simmer the gizzards in the fat until tender, about 3 hours. Skim the surface and stir the gizzards periodically.
4

When the gizzards are cooked, remove the saucepan from the heat and allow the contents to cool a bit. Using a slotted spoon, transfer the gizzards to a storage container. Pour enough fat over the gizzards until they are totally covered. Refrigerate until needed.
5

For vinaigrette dressing: Whisk the mustard, vinegar, olive oil, and salt and pepper together until emulsified.
6

Cut each gizzard in half parallel with the flat side. Reheat along with a little of the fat in a frying pan over low heat. Drain on absorbent paper.
7

Toss the salad greens with the vinaigrette. Divide between chilled serving plates. Arrange the gizzards on top of the greens. Decorate with the minced green onions.
Ready !